Turn the oven down to 140C/275F/gas mark one and bake for another 15-20 minutes, until the pastry is golden brown and the filling set, but still jiggly. Pour over the syrup mixture, making sure there are no dry patches, then carefully put back in the oven for 20 minutes. Tip the breadcrumbs into the pastry case and spread out evenly. Stir in the cream, take off the heat and beat in the egg, yolk, lemon juice and ¼- ½ teaspoon salt to taste. Melt the butter in a medium pan, stir in the syrup and treacle, and heat until warm. Remove the foil and beans, brush the base with the egg, and put back into the oven for five minutes, until golden. Put a large sheet of foil on top, weighed down with baking beans, dried pulses or rice, and blind bake for 15 minutes. Use to line the tin, and prick the base in several places with a fork. Grease a deep, loose-bottomed 23cm tart tin and roll the pastry out on a lightly floured surface to about 5mm thick. Preheat the oven to 180C/350F/gas mark four. Pat it into a disc, wrap and chill for 30 minutes. Rub in the butter until the mixture forms large crumbs, then add just enough cold water to bring it into a dough. Put the flour into a large bowl with a pinch of salt. (Serves 8-10) For the pastry 200g plain flour, plus extra to dust 100g cold butter, cubed, plus extra to grease 3-4 tbsp ice-cold water 1 egg, beaten with a little water For the filling 60g butter 400g golden syrup 35g treacle 2 tbsp double cream 1 egg 1 egg yolk 1 tbsp lemon juice 140g fresh brown breadcrumbs Roll out the remaining pastry and cut out leaf shapes and place around the tart. Add the breadcrumbs, ground hazelnut, vanilla extract, ground ginger and salt and mix together. I'll pour the syrup mixture over the crumbs in the case rather than mixing them together in a pan, so the top layer stays relatively dry and crisp. Warm the golden syrup gently on the stovetop until it loosens and then pour whilst whisking constantly into the egg mix. To get the best of both worlds, I'll be using quite a bit more syrup than Bareham and Hopkinson, but almost as many breadcrumbs. The texture, however, while still a little dry, is pleasantly chewy with a nice crunchy top – a striking contrast to most of the others, with their wobbly, almost custardy fillings. Rankin goes for brown instead of the standard white crumbs, which, although it almost certainly isn't what they used at school, I find I quite like they add a certain malty flavour.īareham and Hopkinson use a high proportion of crumbs to syrup – in fact, I find I have to more than double the 7-8 tablespoons suggested by the recipe to even come close to saturating the crumbs. Bell uses a mixture of bread and grated apple, which, though pleasant, changes the character of the tart entirely – it becomes soft and fruity, rather than sticky and stodgy. Hix suggests using oatmeal instead in his Norfolk Treacle Tart, which, though nice enough, doesn't deliver the sodden fluffiness I've come to associate with the dish. Breadīreadcrumbs aren't the only option for the substance of the filling. Egg-washing the blind-baked shell, as Rankin suggests, helps keep the base crisp during cooking. Hix and Norwak pour their filling straight into the uncooked pastry, which is a shame with such a liquid filling, a soggy bottom doesn't even come into it – the pastry's still raw. Lard helps with the crunch, but butter supplies more richness of flavour, so I'm sticking with that. Nice as the sweet pastries are, this isn't a dessert which requires any further sugar, and I like the contrast between the sticky filling and Hopkinson and Bareham's crisp savoury pastry. Simon Hopkinson and Lindsey Bareham use a plain lard and butter version in The Prawn Cocktail Years Mary Norwak simply specifies 'shortcrust pastry' in her English Puddings Sweet and Savoury Jersey chef Shaun Rankin makes an enriched pastry with eggs, icing sugar and ground almonds on the Great British Chefs website Mark Hix goes for a sweet version with double cream in British Regional Food and Annie Bell adds eggs and caster sugar in her Baking Bible. Ingredients: Wheat flour( contains Calcium, Niacin, Iron, Thiamine), soya bean oil, sugar, Bramley apple pulp and dried apple pieces (10%)( sulphur dioxide), raisins (2%), vegetable margarine (contains palm and rapeseed oil, emulsifiers (mono & di-glycerides of fatty acids, polyglycerol esters of fatty acids), colours annatto, curcumin)), whole egg powder, lupin protein, whey protein concentrate (milk), corn starch, oat fibre, dextrose, modified starch, glycerine, skimmed milk powder, salt, lemon flavouring, apple flavouring, raising agents (sodium bicarbonate, disodium diphosphate), acidity regulator (citric acid), preservative (potassium sorbate).įor Allergens including cereals containing gluten see ingredients in Bold.Shortcrust is the only choice for treacle tart, but I come across a real range. A delicious short crust pastry base filled with a mixture of treacle and Lyle`s golden syrup
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